Instructions

1. 1

   Separate napa cabbage stems and leaves, then cut into large pieces.

2. 2

   Add rice-rinse water to a pot, dissolve doenjang through a strainer, and bring to a boil.

3. 3

   Add cabbage stems first and cook 8 minutes, then add the leaves.

4. 4

   Add garlic and perilla powder, then simmer on low for 7 minutes.

5. 5

   Add chopped green onion and chili, then adjust seasoning with salt.

Tips

Nutrition (per serving)